Compositions comprising a dihydrochalcone

Abstract

A flavor composition is provided. The composition includes a dihydrochalcone selected from the group consisting of hesperetin dihydrochalcone, hesperetin dihydrochalcone 4″-beta-D-glucoside, and combinations thereof, and an aroma ingredient selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin, benzaldehyde, and combinations thereof.

What is claimed is: 
     
         1 . A flavor composition comprising:
 a. a dihydrochalcone selected from the group consisting of hesperetin dihydrochalcone, hesperetin dihydrochalcone 4″-beta-D-glucoside, and combinations thereof; and   b. an aroma ingredient selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin, benzaldehyde and combinations thereof.   
     
     
         2 . The flavor composition of  claim 1 , wherein the dihydrochalcone is present in a concentration of from 100 ppm to 500,000 ppm. 
     
     
         3 . The flavor composition of  claim 1 , wherein the aroma ingredient is present in a concentration of from 10 ppm to 100,000 ppm. 
     
     
         4 . A consumable, including the flavor composition of  claim 1 . 
     
     
         5 . A flavor composition comprising:
 a. a dihydrochalcone selected from the group consisting of hesperetin dihydrochalcone, hesperetin dihydrochalcone 4″-beta-D-glucoside, and combinations thereof;   b. an aroma ingredient selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin, benzaldehyde, and combinations thereof; and   c. a sweetness modifier selected from the group consisting of steviol glycosides, mogrosides, hesperetin, trilobatin, phloretin, thaumatin, neohesperidin dihydrochalcone, and combinations thereof.   
     
     
         6 . The flavor composition of  claim 5 , wherein the steviol glycosides are selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviolmonoside, steviolbioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Z1, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides, and combinations thereof. 
     
     
         7 . The flavor composition of  claim 5 , wherein the mogrosides are selected from the group consisting of grosvenorine II, grosvenorine I, 11-O-mogroside II (I), 11-O-mogroside II (II), 11-O-mogroside II (III), mogroside II (I), mogroside II (II), mogroside II (III), 11-dehydroxy-mogroside III, 11-O-mogroside III, mogroside III (I), mogroside III (II), mogroside IIle, mogroside IIIx, mogroside IV (I) (siamenoside), mogroside IV (II), mogroside IV (III), mogroside IV (IV), deoxymogroside V (I), deoxymogroside V (II), 11-O-mogroside V (I), mogroside V isomer, mogroside V, iso-mogroside V, iso-mogroside VI, 7-O-mogroside V, 11-O-mogroside VI, 11-epi-mogroside, mogroside VI (I), mogroside VI (II), mogroside VI (III) (neomogroside), mogroside VI (IV), and combinations thereof. 
     
     
         8 . The flavor composition of  claim 5 , wherein the sweetness modifier is present in a concentration of from 1,000 ppm to 500,000 ppm. 
     
     
         9 . A consumable, including the flavor composition of  claim 5 . 
     
     
         10 . A consumable comprising:
 a. at least one sweetener; and   b. a flavor composition comprising a dihydrochalcone selected from the group consisting of hesperetin dihydrochalcone, hesperetin dihydrochalcone 4″-beta-D-glucoside, and combinations thereof; an aroma ingredient selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin, benzaldehyde, and combinations thereof; and a sweetness modifier selected from the group consisting of steviol glycosides, mogrosides, hesperetin, trilobatin, phloretin, thaumatin, neohesperidin dihydrochalcone, and combinations thereof;   wherein the at least one sweetener is present in a sweetening amount.   
     
     
         11 . The consumable of  claim 10 , wherein the at least one sweetener is selected from the group consisting of sucrose, fructose, glucose, xylose, arabinose, rhamnose, tagatose, allulose, trehalose, isomaltulose, steviol glycosides, mogrosides, stevia, trilobatin, rubusoside, aspartame, advantame, agave syrup, acesulfame potassium (AceK), high fructose corn syrup, neotame, saccharin, sucralose, high fructose corn syrup, starch syrup, Luo Han Guo extract, neohespiridin dihydrochalcone, naringin dihydrochalcone, sugar alcohols cellobiose, psicose, cyclamate, tamatin, molasses, rice syrup, and combinations thereof. 
     
     
         12 . The consumable of  claim 10 , wherein the dihydrochalcone is present in a concentration of from 0.1 ppm to 50 ppm. 
     
     
         13 . The consumable of  claim 10 , wherein the sweetness modifier is present in a concentration of from 1 ppm to 200 ppm. 
     
     
         14 . The consumable of  claim 10 , wherein the aroma ingredient is present in a concentration of from 0.01 ppm to 100 ppm. 
     
     
         15 . The consumable of  claim 10 , wherein the consumable is a beverage. 
     
     
         16 . The consumable of  claim 10 , wherein the consumable is yogurt. 
     
     
         17 . A flavor composition comprising:
 a. hesperetin dihydrochalcone 4″-beta-D-glucoside; and   b. an aroma ingredient selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin, benzaldehyde, and combinations thereof.   
     
     
         18 . The flavor composition of  claim 17 , wherein the hesperetin dihydrochalcone 4″-beta-D-glucoside is present in a concentration of from 100 ppm to 500,000 ppm. 
     
     
         19 . The flavor composition of  claim 17 , wherein the aroma ingredient is present in a concentration of from 10 ppm to 100,000 ppm. 
     
     
         20 . A consumable, including the flavor composition of  claim 17 .